http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2367206-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2008-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2367206-C1 |
| titleOfInvention | Preparation method of preserved product "shanghainese stew" |
| abstract | FIELD: food industry. n SUBSTANCE: method is implemented by carrots cutting and browning in vegetable oil. Tofu, pleurotus and broccoli are cut and fried in the vegetable oil. Bamboo sprouts are cut and frozen. The specified components are mixed with corn flour, sake, soya sauce, sugar and natrium glutamate under oxygen-free conditions. Obtained mixture is packed as well as drinking water with definite components proportion. Then sealing and sterilisation is performed. n EFFECT: method allows manufacturing of a product with increased digestibility. |
| priorityDate | 2008-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.